Amino- and Thiol-Functionalized Brewer's Spent Yeast Hydrolysates: Physicochemical and Antioxidant Properties.

( 2012 ) assessed the reactivity of three thiols—cysteine, homocysteine, and glutathione—toward galvinoxyl, DPPH, and peroxyl radicals, finding substantial scavenging activity with a decreasing trend: galvinoxyl > DPPH > peroxyl.

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Similarly, an increasing trend was observed for FC (from 98.1% to 46.5%) and FS (from 83.4% to 34.7%) of aminated HBSY.

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